Krautkrapfa is a noodle dish stuffed with sausage, bacon, and sauerkraut. I wanted to try recreating this dish the first time I saw the picture. I already had a jar of sauerkraut in the fridge too. I’m not sure if I have ever had anything like it before though.
The first step was to decide how to make the filling. I opted to include shiitake mushrooms and a Field Roast frankfurter in place of the meat. Mostly because I already had them in the fridge. I fried the mushrooms with some smoked sea salt, and then added the chopped field roast and apple kraut. Given more time I probably would have thought of something else to use instead of the Field Roast. However, it did add a nice flavor.
Next I made a pasta dough, and rolled it out into a rectangular shape as thin as possible. The filling was spread on the dough, and then the entire thing is rolled up. The same way you make apple strudel! Next, I made slices and placed them into a pan.
Finally, I poured veggie broth over the entire thing covered, and baked it. The end result was amazingly delicious. Well worth the time spent making it. Next time I may change the filling to something a little healthier.
I served my krautkrapfa with steamed kale. It was so good, Mr. EastHill Vegan gave it two thumbs up!
I love, love, love, dumplings in just about any form. These yeast dumplings are easy to make, and yummy. They came out just the way I remember. Moist on the outside, sort of dry and airy inside. They really are quite delicious!
My Swabian cookbook suggests serving them on a bed of sauerkraut. The original recipe calls for cooking plain store bought sauerkraut with onions, sour apples, and some spices. I decided to purchase some delicious apple kraut from my local food co-op.
Crooked Carrot is a great company that uses locally grown produce to make pickles, tomato sauce, and even salad dressing. They also have a CSA where you can buy pre-made meals. Sometimes they sell delicious vegan dishes during festivals.
- 1 cup flour
- 1 packet of yeast
- 1 tsp sugar
- 1/2 cup of almond milk at room temperature
- 1 tbsp of flax meal mixed with 1 tbsp of water
- 1/2 cup of oil
Place flour in mixing bowl, and make an indent in the center. Add yeast, sugar, and almond milk. Mix yeast with a small amount of the flour. Let rest for about 10 minutes. Mix everything with the rest of the ingredients until a soft dough forms. Cover and leave in a warm place for 30 minutes. Bring a pot of salted water to a boil. Knead the dough again until smooth. Drop dough into boiling water by the teaspoonful. Simmer for 15 minutes.